Coq au Vin – Chicken in Wine

This recipe came to me via Teresa’s son Bernard . It is best to serve with steamed or boiled potatoes.

Bernard Laevens

Coq au Vin - Chicken in Wine

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100 g Pork rinds
Butter 40g
Rooster or old hen 1.5-2kg
1 Small carrot
2 Onions
3 cloves Garlic
2 Shallots
750 ml Strong red wine
250 ml water
1 tablespoon Tomato paste
Cognac 1 small glass
Flour 40g
Parsley
Salt/pepper
1 Bouquet garni (a bay leaf a few parsley sprigs and a few sprigs of
thyme wrapped in a leek leaf or bunched with a piece of celery and tied with string).
250 g Bacon
250 g Mushrooms sliced

Add the rooster (cut in pieces) and brown it.

Add onions, garlic, shallots and the small carrot (everything is sliced).

Wet with red wine + a glass of water + tomato paste, cognac, then add flour and parsley.

Add salt and peper. Add the bouquet garni.

Cook slowly for 1.5 to 2h (it depends the age and size of the poultry).

Slice the bacon and put pieces in cold water.

Boil for few second and remove the water.

Melt the bacon in a small pot for few minutes,

Add mushrooms to bacon.

Cook (high) for 5-8 minutes.